Composition of aerosols from thermal degradation of flavors used in ENDS and tobacco products.
Composition of aerosols from thermal degradation of flavors used in ENDS and tobacco products.
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DOI：
10.1080/08958378.2022.2103602
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发表时间：
2022
影响因子：
2.1
通讯作者：
中科院分区：
文献类型：
--
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先前在体外评估了通常存在于电子烟液体（电子烟液体）中的未加热和加热的调味剂及其产品的心血管毒性。基于体外测定的结果，选择肉桂醛、丁香酚、薄荷醇和香草醛对在250°C和750°C下加热每种化合物后产生的气溶胶进行详细的化学分析。每种调味剂在石英管内的落管式炉中加热。使用不同的方法捕获燃烧气氛，以分析308种形成的化合物。挥发性有机化合物（VOC）用抽空的Summa罐捕获，并通过GC-MS进行分析。羰基化合物（醛和酮）使用DNPH柱捕获，并通过HPLC-UV分析进行分析。多环芳烃（PAHs）被捕获使用XAD滤筒和过滤器，并提取物进行了测定，使用GC-MS/MS。极性化合物进行了测定后衍生化的XAD/过滤器提取物，并通过GC-MS分析。在较高的温度下，肉桂醛和薄荷醇燃烧显着增加甲醛和乙醛的水平。在较高的温度下，肉桂醛，丁香酚，薄荷醇导致苯浓度增加。在低温下，所有四种化合物均导致苯甲酸水平升高。这些数据表明，常见食用香料化合物的热降解产物随食用香料和温度而变化，并且包括各种有害和潜在有害的成分（HPHC）。
The cardiovascular toxicity of unheated and heated flavorants and their products as commonly present in electronic cigarette liquids (e-liquids) was evaluated previously in vitro. Based on the results of in vitro assays, cinnamaldehyde, eugenol, menthol and vanillin were selected to conduct a detailed chemical analysis of the aerosol generated following heating of each compound both at 250°C and at 750°C. Each flavoring was heated in a drop-tube furnace within a quartz tube. The combustion atmosphere was captured using different methods to enable analysis of 308 formed compounds. Volatile organic compounds (VOCs) were captured with an evacuated Summa canister and assayed via GC-MS. Carbonyls (aldehydes and ketones) were captured using a DNPH cartridge and assayed via an HPLC-UV assay. Polyaromatic hydrocarbons (PAHs) were captured using an XAD cartridge and filter, and extracts were assayed using GC-MS/MS. Polar compounds were assayed after derivatization of the XAD/filter extracts and analyzed via GC-MS. At higher temperature, both cinnamaldehyde and menthol combustion significantly increased formaldehyde and acetaldehyde levels. At higher temperature, cinnamaldehyde, eugenol, and menthol resulted in increased benzene concentrations. At low temperature, all four compounds led to higher levels of benzoic acid. These data show that products of thermal degradation of common flavorant compounds vary by flavorant and by temperature and include a wide variety of harmful and potentially harmful constituents (HPHCs).
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影响因子：
8.3
作者：
Hess, Catherine Ann;Olmedo, Pablo;Navas-Acien, Ana;Goessler, Walter;Cohen, Joanna E.;Rule, Ana Maria
通讯作者：
Rule, Ana Maria
DOI：
10.1152/ajplung.00304.2018
发表时间：
2019-03-01
影响因子：
4.9
作者：
Clapp, Phillip W.;Lavrich, Katelyn S.;Jaspers, Ilona
通讯作者：
Jaspers, Ilona
影响因子：
11.4
作者：
McDonald, JD;Zielinska, B;Watson, JG
通讯作者：
Watson, JG
影响因子：
--
作者：
Bhuiyan, Mohammad Nazrul Islam
通讯作者：
Bhuiyan, Mohammad Nazrul Islam
影响因子：
3
作者：
LAMPMAN, GM;ANDREWS, J;RIDGEWAY, A
通讯作者：
RIDGEWAY, A